350. Beat butter and granulated sugar till light & Fluffy. Add yolks, vanilla and salt, beat to combine. Gradually add in flour, mixing just till moistened. Divide dough in half, shape into 1 1/4" logs. Wrap in wax paper. Chill for 30 minutes, or freeze for up to 2 months.
Slice logs into 3/8" pieces and place 1 1/2" apart on parchment lined baking sheets. Bake 16-20 minutes or until golden. Let cool on baking sheet for 5 minutes, then transfer to cooling rack.
In small bowl, whisk powdered sugar, lemon juice and zest till it forms a thick but pourable glaze, adding more lemon juice if necessary. Dip each cookie in glaze and let sit for 15 minutes until glaze firms.
Originally Submitted
11/28/2008
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